Health-promoting substances contained in cereals (review)

Rakická, M.; Šturdı́k, Ernest; Marko, Andrea

doi:10.2478/acs-2013-0039

Cited by 2 publications

(1 citation statement)

References 67 publications

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“…There is an opposite linkage between the consumption of cereal food and body mass index which means that increasing consumption of cereals reduced the values of body mass index and at the same time it promotes the weight loss. Hence, cereals take first place in our diet due to many positive health effects (Rakicka et al, 2013). Modern life style with less physical activity has accelerated health problems in both developed and developing countries.…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Physiochemical, Pasting and Therapeutic Attributes of Composite Flour

Niazi¹,

Pasha²,

Shoaib³

et al. 2016

(JGIASS

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Composite flour technology denotes to the process of mixing wheat flour with other cereals or legumes to accomplish better quality of available raw material, impart nutritional and functional characteristics. Composite flour prepared by mixing wheat and legumes flour increase the fiber content that results in reduction in cholesterol level and helpful for diabetics. Wheat flour is deficient in amino acid lysine, so high protein composite flours were incorporated in the formulation of product to enhance the nutritional value of wheat flour. It was concluded that composite flour has better nutritional, physiochemical, pasting and therapeutic characteristics than wheat flour alone.

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Section: Introductionmentioning

confidence: 99%

Nutritional, Physiochemical, Pasting and Therapeutic Attributes of Composite Flour

Niazi¹,

Pasha²,

Shoaib³

et al. 2016

(JGIASS

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Molecular insights on the origin and development of waxy genotypes in major crop plants

Gaur,

Sood,

Guzmán

et al. 2023

Briefings in Functional Genomics

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Starch is a significant ingredient of the seed endosperm with commercial importance in food and industry. Crop varieties with glutinous (waxy) grain characteristics, i.e. starch with high amylopectin and low amylose, hold longstanding cultural importance in some world regions and unique properties for industrial manufacture. The waxy character in many crop species is regulated by a single gene known as GBSSI (or waxy), which encodes the enzyme Granule Bound Starch Synthase1 with null or reduced activity. Several allelic variants of the waxy gene that contribute to varying levels of amylose content have been reported in different crop plants. Phylogenetic analysis of protein sequences and the genomic DNA encoding GBSSI of major cereals and recently sequenced millets and pseudo-cereals have shown that GBSSI orthologs form distinct clusters, each representing a separate crop lineage. With the rapidly increasing demand for waxy starch in food and non-food applications, conventional crop breeding techniques and modern crop improvement technologies such as gene silencing and genome editing have been deployed to develop new waxy crop cultivars. The advances in research on waxy alleles across different crops have unveiled new possibilities for modifying the synthesis of amylose and amylopectin starch, leading to the potential creation of customized crops in the future. This article presents molecular lines of evidence on the emergence of waxy genes in various crops, including their genesis and evolution, molecular structure, comparative analysis and breeding innovations.

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Health-promoting substances contained in cereals (review)

Cited by 2 publications

References 67 publications

Nutritional, Physiochemical, Pasting and Therapeutic Attributes of Composite Flour

Nutritional, Physiochemical, Pasting and Therapeutic Attributes of Composite Flour

Molecular insights on the origin and development of waxy genotypes in major crop plants

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